Making hasselback potatoes
I grew up eating loads of potatoes. My mum hated cooking so for her the regular veg, potato and piece of meat was the standard. Her cooking skills where pretty limited as well and the potatoes usually ended up being overcooked. As well as the vegetables actually. So no, I did not get my love for cooking from my family! The concept of Hasselback potatoes would have been totally foreign to my mum. In fact I can’t even remember she ever baked the potatoes at all… 🙂
For me one of the good things about baking potatoes is that they become so nice and crispy and making hasselback potatoes will give you loads of crispy edges! Apparently the hasselback potato was invented by Leif Ellison in Sweden and he worked for a restaurant called Hasselbacken in Stockholm. Hence the name of this humble potato. You can sprinkle the potatoes with some almond to give it that extra crunch or smother them in lard or duck fat… Either way, they will be delicious!Print
- 8 to 12 potatoes, scrub the skins before using
- 1 twig of rosemary,
- 80 gr butter, cut in small dices
- 50 ml olive oil
- salt n peppa
- Preheat the oven to 200°C. Melt the lumps of butter together with the olive oil in a baking tray in the oven. Cut the potatoes to two third deep sideways.
- Make slices of appr. 2 mm. Use three leaves of rosemary for each spud and stick the rosemary between some wedges.
- Put the potatoes in the baking tray with melted butter en put it in the oven for about 60 minutes. Every twenty minutes pour some spoons of the melted butter over the potatoes
- Bake until golden and crispy and serve with vegetables of your choice
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